Since now is the perfect season for pumpkin is an ideal meal and even more delicious when served with a spoonful of yogurt.

Serves: 6 Preparation time: 30m Baking time: 35m Ready in: 1.5h

1kg pumpkin cleaned (only the flesh)
1 sliced leek (white part only)
1 cup dry white wine
1 homemade broth poultry
1 cup orange juice
½ cup olive oil
1 tsp. teaspoon cumin and ½ tsp. for serving
150g. yoghurt
½ cup chopped fresh dill
salt and freshly ground pepper

Step 1
Empty the flesh of the pumpkin and cut into cubes.

Step 2
Dilute homemade broth poultry in 500ml of boiling water in a saucepan. Heat the olive oil in a large saucepan and sauté the leeks and cubed pumpkin over low heat. Season to taste and sprinkle with cumin. Once the pumpkin is golden brown, finish the cooking with adding the wine and orange juice. After 3 minutes add the cooked broth diluted with water. Allow to boil for 25-30 minutes on low heat until the pumpkin is tender.

Step 3
Withdraw the pan from the heat and pass the soup gradually from a blender to pureeing the mixture.

Step 4
Serve the soup in individual bowls adding a spoonful of yoghurt per serving.

Step 5
Sprinkle with cumin and some fresh dill and stir before tasting.

Photo-Food Styling: Antonia Kati

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